When I was 20, I decided to make my own sourdough starter because I couldn’t find anyone who had one. I worked at it for about three months, following recipes to a T and I never succeeded.
I later learned why. I had been keeping my starter by the window in the winter, thinking it was “warmer” there, when in reality it was probably closer to 60 degrees… or colder. I was also using bleached flour instead of unbleached, not realizing there was a difference at all.
When sourdough finally became popular, I received a healthy starter from my sister-in-law, and it’s the same one I still use today, three years later.
I love sourdough, but as a busy mom, I’ll be honest, sometimes I fail at feeding it. Some days I barely remember to feed myself, let alone a sourdough starter. Sourdough is something I always come back to, though. I pull my starter out and “re-alive” it, as I like to say.
The beauty of this recipe is that it’s a sourdough discard recipe, though you can absolutely use active starter as well. It’s completely your preference.
I do my best to fit everything into my schedule: canning, baking, cooking, and regular sourdough feedings. I’m always seeking simpler, faster options for all of the above. When I came across another sourdough pancake recipe, I thought ” why not make it overnight?“
I also wanted to tweak the recipe in several ways. We don’t love huge, fluffy pancakes, but we don’t want crepes either. So this recipe came together through trial and error, first too much flour, then too little, until I finally got it just right, including the perfect level of sweetness.
These overnight sourdough pancakes are perfect for busy mornings when you need to get everyone fed, or for slow mornings when you simply don’t want the mess of making breakfast. Your family will absolutely love them.
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Easy Overnight Sourdough Pancakes
Ingredients
Equipment
Method
- In a large bowl, mix together the sourdough discard, milk, honey, eggs, melted butter, vanilla, salt, and flour — adding the flour last.
- Cover the bowl with plastic wrap and let it rest overnight. The batter can sit for up to 24 hours. (If you don’t have plastic wrap, a plate works just fine.)
- In the morning, add the baking soda and baking powder and mix well.
- Preheat your pan and butter it generously to prevent sticking.
- Heat the pan over medium heat. I use the power burner on my stove. If you’re using a fast-boil burner, keep the heat between medium and low.
- Use about ⅓ cup of batter per pancake. The batter will spread slightly, but not too much. Once bubbles begin forming in the center (about 2–3 minutes), it’s time to flip.
- If the pancakes are browning too quickly, reduce the heat. Flip and cook until finished.
- Transfer pancakes to a plate and serve with butter, maple syrup (we also love honey), or any toppings you prefer. We often use fresh fruit and Cool Whip.